Big Green Egg cookers are the rage in Amsterdam, Netherlands right now. Locals joke about them, they’re given prominent space in open kitchens, and seemingly every young cook in town is infatuated with them.

I began investigating the hot guts sausage scene in Texas in 1991. The last 25 years have seen a lot of changes come to the forced meat industry in the Lone Star state. Genuine Texas hot links started to fade … Continue reading →